Tilapia and enoki

Yusuke wasn’t sure at first what he would be able to do with tilapia, but now that he’s used to it, the possibilities are endless. The fish has a very mild flavour and texture, so it can be combined with almost anything.

Yusuke sautéed the fish very briefly in olive oil before covering it in a lovely sauce. The centerpiece of the sauce was boiled enoki mushrooms (such funny things) along with soy sauce, sake, mirin, and dashi. The mushrooms gave the sauce a bit of thickness, and the taste was what Yusuke would describe as gentle.

Finally, the fish was topped with shichimi and alfalfa sprouts. おいしい!

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